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Mary Berry’s Chocolate Chip Cookies

Updated: 25 Apr 2015

A light, open-textured cookie that has a decent rise. Not particularly chewy but nice and light.

Ingredients

  • 100g butter, softened
  • 75g caster sugar
  • 50g light muscovado sugar
  • ½ teaspoon vanilla extract
  • 1 large egg, beaten
  • 150g self-raising flour
  • 125g chocolate chips (half milk, half dark)

Method

  1. Preheat the oven to 190C.
  2. Start with room temperature butter, or if cold, microwave for 20 seconds. Cream together the butter and both kinds of sugar using an electric mixer and continue until pale and creamy.
  3. Add the vanilla extract and gradually add the beaten egg, mixing well between each addition. Add the flour and fold in; finally stir in the chocolate chips. Chill the dough for about 20-30 minutes (ideally).
  4. Spoon onto a baking sheet in mounds of about 1 tablespoon. Do not flatten but rather leave them upright. Makes 16 cookies. Bake for 8-10 minutes (9 was ideal) until the cookies are golden. Enjoy warm from the oven.